TABLE 1.
Baseline characteristics of study participants by total red meat consumption, Black Women's Health Study1
| Total red meat servings/wk | |||
|---|---|---|---|
| 0–<2 (0–<170 g/wk) (n = 18,590) | 2–<4 (170–<340 g/wk) (n = 16,749) | ≥4 (≥340 g/wk) (n = 17,356) | |
| Age, y (mean ± SD) | 40.2 ± 11.0 | 39.1 ± 10.6 | 37.1 ± 10.2 |
| BMI (mean ± SD) | 26.7 ± 5.7 | 28.0 ± 6.5 | 29.3 ± 7.4 |
| Waist-to-hip ratio (mean ± SD) | 0.8 ± 0.1 | 0.8 ± 0.1 | 0.8 ± 0.1 |
| Education, y (%) | |||
| ≤12 | 14 | 18 | 22 |
| 13–15 | 33 | 36 | 39 |
| 16 | 26 | 25 | 22 |
| ≥17 | 26 | 21 | 17 |
| Smoking status (%) | |||
| Current | 11 | 16 | 20 |
| Past | 21 | 20 | 19 |
| Never | 69 | 65 | 61 |
| Smoking,2 pack-y (mean ± SD) | 3.5 ± 8.5 | 4.3 ± 9.3 | 5.1 ± 10.3 |
| Alcohol consumption (%) | |||
| Never | 61 | 55 | 52 |
| Past | 14 | 14 | 15 |
| Current | 25 | 30 | 33 |
| Missing | 1 | 1 | 1 |
| Vigorous exercise, h/wk (%) | |||
| None | 26 | 32 | 38 |
| <5 | 53 | 53 | 48 |
| ≥5 | 18 | 12 | 10 |
| Missing | 4 | 3 | 3 |
| Diabetes (%) | 3 | 4 | 6 |
1
Values are means ± SDs or percentages of participants and are standardized to the age distributions of the study population.
2
Among current and past smokers.